Mini Teriyaki Chicken Burgers

Name: Mini Teriyaki Chicken Burgers with potato wedges & crunchy salad
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 4 piece Mini hamburger bun; 1 piece Onion; 2 piece Chicken burger from Oranjehoen; 50 g Teriyaki sauce; 1 head Butter lettuce; 2 piece Yellow carrot; 400 g Potato wedges; 1 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; 2 teaspoon White wine vinegar; 1 tablespoon Honey [or plant-based alternative]; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with potato wedges & crunchy salad

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Teriyaki sauce comes from the Japanese cooking technique in which meat or fish is coated with a shiny (teri) glaze and grilled (yaki) on a hot plate.

Tags:

Family

Allergens:

Soy

•Wheat

•Milk

•Sesame

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

2 piece

Mini hamburger bun

(Contains Soy, Wheat, Milk, Sesame May be present Gluten, Tree nuts)

½ piece

Onion

1 piece

Chicken burger from Oranjehoen

25 g

Teriyaki sauce

(Contains Soy, Wheat)

½ head

Butter lettuce

1 piece

Yellow carrot

200 g

Potato wedges

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

1 teaspoon

White wine vinegar

½ tablespoon

Honey [or plant-based alternative]

1 tablespoon

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2783 kJ

Calories665 kcal

Fat35.4 g

Saturated Fat7.9 g

Carbohydrate59.5 g

Sugar18.2 g

Dietary Fiber10.3 g

Protein22.6 g

Salt3 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Tall-Sided Pan

•Grater

•Salad Bowl

Cooking Steps

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the potato wedges for 15 minutes until golden-brown. Season to taste with salt and pepper.
Halve the chicken burger and shape two smaller burgers.

Tip: this recipe is high in calories. Are you watching your calorie intake? Serve the burgers without the potato wedges and then save the potatoes to use another time.

Slice the onion into thin half rings.
Melt a knob of butter in a frying pan over medium-high heat and fry the onion for 1 minute.
Add the chicken burgers and fry for 2 - 3 minutes per side until done.
Add the teriyaki sauce and the honey during the final minute of cooking.

In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and half of the mayonnaise. Season to taste with salt and pepper.
Finely chop the lettuce and grate the carrot.
Transfer both to the bowl and toss well to combine with the dressing.

Cut open the burger buns and top with some salad, the chicken burgers and some of the fried onion.
Serve the mini burgers with the salad alongside.
Serve with the potato wedges and the rest of the mayonnaise.